Chimichurri Chicken Recipe

The Origins and Story of Chimichurri

Chimichurri is a delicious sauce that originates from Argentina and Uruguay and is now known around the world. Closely associated with meat dishes, this green sauce first gained popularity through the asado culture of South America. Asado refers to barbecue gatherings commonly held in Argentina and neighboring countries, where chimichurri sauce is an essential accompaniment to grilled meats. Although the exact origin of the name is uncertain, it is believed to come from the Basque word tximitxurri, meaning “mixture.” Since all the ingredients are mixed together to make the sauce, this explanation seems quite fitting.

Where Is It Made? What Dishes Is It Used With?

Chimichurri is widely consumed not only in Argentina but also in other South American countries like Uruguay, Brazil, and Chile. While it was originally served alongside red meat, today it is enjoyed with chicken, fish, and even vegetables. When paired with grilled or roasted chicken, chimichurri sauce creates an explosion of flavor. The natural taste of the chicken combined with the freshness of herbs and the acidity of vinegar adds a delightful aroma and zest to the dish.

The Harmony of Chicken and Chimichurri

Chimichurri pairs exceptionally well with chicken. Since chicken has a mild and neutral flavor, it perfectly balances the freshness and sharpness of chimichurri. After pan-frying chicken thighs until golden brown, pouring chimichurri over them brings a refreshing element to each bite. The sauce seeps into the exterior of the chicken, giving it a light, tangy, and invigorating flavor that enhances its appeal.

Alternatives for Those Who Don’t Like Cilantro

One of the key ingredients in chimichurri is cilantro. While some people find it indispensable, others find its taste off-putting. Due to genetic factors, some people perceive cilantro as having a soapy or metallic taste. This is caused by aldehyde compounds in cilantro, which certain individuals detect more intensely due to a genetic variant known as OR6A2.

For those who dislike cilantro, it’s possible to make chimichurri without it. Instead of removing it entirely, you can reduce the amount or balance it with another fresh herb like mint. While omitting cilantro will slightly change the flavor, the overall texture and aroma of the sauce will remain intact.

Tips for Perfectly Pan-Fried Chicken

Pan-frying chicken without overcooking or leaving it raw inside isn’t easy. If you use high heat and rush the process, you may end up with a burnt exterior and an undercooked center. Therefore, avoid cooking at very high temperatures. Covering the pan while frying helps prevent oil splatter and also keeps the chicken tender.

You can serve chimichurri chicken with steamed rice or, for a lighter option, with an arugula salad.

It may go without saying, but just to be clear—chimichurri is a raw sauce and should not be cooked. In this recipe as well, it is used raw, without any heating.

Enjoy your meal!

Bon appétit!